Best Tuna Potato And Leek Casserole Recipes

Grammie Bea's Scalloped Potato and Tuna Casserole image

Provided by Lindas Busy Kitchen

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons margarine
2 tablespoons onions, minced
2 tablespoons flour
1 teaspoon salt
2 cups milk
1 (7 ounce) can tuna, drained, and flaked
4 cups potatoes, peeled, rinsed off, and thinly sliced
fresh parsley, chopped

Steps:

Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
Gradually stir in milk, and cook and stir over med. heat, until thickened.
Stir in tuna.
Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
Cover, and bake in a 350 oven, for 1 hours.
Uncover, and continue baking for 30 mins., or until potatoes are tender.
Garnish with parsley.

Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 4.9, Cholesterol 35.9, Sodium 769.4, Carbohydrate 35.5, Fiber 3.5, Sugar 1.4, Protein 19.1

Potatoes & Tuna Casserole-- No Pasta Added image

Provided by love2shop4things

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
2 onions, sliced
16 ounces milk
6 -8 large potatoes, peeled, slices, about 1/4 inch
salt and pepper

Steps:

Butter lightly an oven pan 9X13 size.
Heat the oven at: 375°F.
Layer the bottom of pan with first layer of raw, sliced potatoes.
Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
Add a second layer of sliced, raw potatoes, then add last of the onions.
Salt & pepper in between.
Add the rest of the second can of tuna evenly.
Cover with last row of potatoes.
In a separate bowl, mix together the celery soup with milk, mixing well.
Pour the soup mixture evenly over dish; cover all potatoes.
Cover tightly with foil or Dutch oven cover.
Bake for 1 hour at 375°F in center of oven.
Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
Do Enjoy! Please do comment on the recipe afterwards.